These quick and easy cinnamon-spiced eggnog scones, topped with sweet eggnog glaze, are the perfect breakfast treat. Made with simple ingredients, these scones are light and flaky. Subtly sweet with a hint of cinnamon, they go great with a hot cup of coffee for a quick breakfast or snack. Ideal for Christmas morning with their holiday flavours, these bakery-style scones will be a hit.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
What are eggnog scones?
Eggnog scones are delicious, buttery and flaky tender scones made with eggnog and flavoured with the warm spices of cinnamon and all-spice. They are finished with a sweet eggnog drizzle. They are perfect for the eggnog lover in your home.
These scones are quick and easy to make and are made with simple pantry ingredients. You can whip up a batch of these scones and have them on the table in about 30 minutes and they taste just like they came from your favourite bakery.
The holiday flavours in these simple pastries make them the perfect addition to the table for Christmas breakfast or holiday brunch, or you can enjoy them with a cup of coffee or tea for an afternoon snack.
These cinnamon eggnog scones have been kept simple, but you could easily change the flavours. Try adding some dried cranberries, cinnamon chips, or white chocolate chips.
You can use either store-bought or homemade eggnog. If you don’t like eggnog but like the spicy flavours, you can substitute heavy cream.
They are a tasty treat for holiday mornings and can be eaten cold or warm. We like them with butter or jam, but they honestly don’t need anything.
These scones’ sweet and spicy flavours also go well alongside more traditional breakfast fare, such as bacon and eggs.
They also make a great homemade gift for a friend or family member.
For a full list of ingredients and measurements, see the printable recipe card at the bottom of this post.
These simple eggnog scones are made with basic pantry ingredients. You will need;
All-purpose flour – All-purpose flour works best for these scones. We highly suggest weighing the flour rather than using a measuring cup for the best results. If you prefer, whole wheat flour may be used, but you may need more liquid, and the texture will be slightly different.
Sugar – This recipe uses a small amount of granulated sugar.
Baking powder – Baking powder is the leavening agent used to give these scones their lift. For best results, make sure your baking powder is fresh.
Butter – We use salted butter in all our recipes, but if you are salt-conscious, you can use unsalted. Please ensure the butter is cold, as this gives the scones their light, flaky texture.
Eggnog – You can use store-bought eggnog or homemade. This recipe uses less than a cup of liquid, which is a great way to use leftover eggnog.
Spices – These scones are spiced with cinnamon and all-spice. You can substitute with a pre-made eggnog spice, if you like, or add other spices like nutmeg and ginger.
Step by Step Instructions
Making the Scones
Step 1 – Begin by whisking the flour, sugar, spices, and baking powder in a large bowl. Then add the cubed butter.
Step 2 – Cut the cold butter into the dry ingredients using a pastry blender or two knives until it resembles coarse crumbs. The butter should be no larger than the size of a pea.
Pro-Tip: For best results, we recommend weighing the ingredients. Flour moisture and density per cup can vary depending on the brand, the type of flour, and the humidity in the air, all of which can affect the final results.
Step 3 – Make a well in the center of the flour mixture. Pour the eggnog and vanilla into the well.
Step 4 – Fold the dry ingredients into the wet and gently stir until the dough forms into a loose ball. You should have a slightly sticky dough that should not feel wet.
Pro-Tip: We always suggest using a bowl slightly larger than you think you need. This will give you more room to work, ensuring the ingredients can be easily mixed without making a mess and ensuring that the dough is neither too wet nor too dry.
Step 5 – Turn the dough onto a lightly floured counter, then form it into a ball and gently press it out into a circle approximately 8 inches in diameter.
Using a sharp knife, cut the circle into eight wedges.
Step 6 – Transfer the wedges to a baking sheet lined with parchment paper, then brush the tops with one to two tablespoons of eggnog.
Bake the scones until they have risen and are slightly golden brown. Remove from the oven and allow to cool before adding the drizzle.
Once the scones have cooled, you can add the drizzle.
Frosting the Scones
Step 7 – Mix the powdered sugar with the eggnog and stir until it is the consistency you want.
Step 8 – Drizzle the icing over the tops of the scones. If you prefer a heavier frosting, you can reduce the amount of liquid and spread the icing on the scones instead.
How to Serve Eggnog Scones
There is no wrong way to serve these delicious bakery-style scones.
While the flavours lend themself well to the Christmas season, you can enjoy them anytime you like, as long as you can find eggnog.
We serve them all through the holiday season, adding them to the breakfast table and serving them to guests with a cup hot chocolate, or a latte made with delicious Gingerbread Syrup.
They are ideal for a casual get-together with friends or a special occasion.
Or you can pack them in the lunchbox for an afternoon pick-me-up.
You can slather them with butter, add a dollop of jam, or eat them as they are.
While you don’t need any special equipment for this recipe, a few things will make things easier.
Large bowl – You will want a large mixing bowl; choose one slightly larger than you need. You can use metal, glass, or ceramic.
Pastry blender – A pastry blender, or pastry cutter, will make cutting the butter into the dry ingredients easier without melting it. You can use two knives instead, but it tends to be a bit messier and harder to get the perfect texture.
Parchment paper – Parchment paper is one of my favourite baking tools. Parchment paper creates a non-stick surface on the baking sheet without adding extra oil, butter, or spray, and making clean-up easy.
These scones will keep well at room temperature for about three days in an airtight container. If you need to keep them longer, you can wrap them tightly and store them in the freezer until you are ready to consume them.
Top Tips & FAQS
- The perfect scone or biscuit dough will be slightly sticky but not wet. Be careful not to overmix the dough or add too much flour; the baked product will be tough and dry.
- Eggnog can be thicker or thinner, depending on the brand or whether it is from the grocery store or homemade. You may need to add a tablespoon or two more liquid depending on how dry the dough feels.
- For best results, we recommend weighing the ingredients. Flour moisture and density per cup can vary depending on the brand, the type of flour, and the humidity in the air.
These scones can be frozen after baking. Wrap them tightly or store them in an airtight container. They will keep for several months.
If they are dry, it is because the ration of flour to liquid is too high, they’ve been worked too long, or they have been baked too long. For best results, weigh the ingredients and start with the shortest bake time.
More Scone Recipes
Cinnamon Spiced Eggnog Scones
- 2 ½ cups (325 g) all-purpose flour
- ⅓ cup (70 g) granulated sugar
- 1 tsp (7 g) kosher salt or ½ teaspoon table salt
- 1 Tbsp (12 g) baking powder
- ¾ teaspoon ground cinnamon
- ¼ tsp allspice
- ½ cup (110 g) salted butter cold and cubed
- ¾ cup (177 ml) eggnog plus extra for brushing the scones
- 1 teaspoon vanilla extract
- ⅓ cup (65g) powdered sugar
- 2 tablespoon eggnog
- whole nutmeg optional
- Preheat oven to 400°F and move rack to the center.
- Begin by whisking the flour, sugar, cinnamon, allspice, and baking powder together in a large bowl.
- Cut the cold butter into cubes and then add it to the dry ingredients. Use a pastry blender or two knives to cut the butter into the dry ingredients until it resembles coarse crumbs. The butter should be no larger than the size of a pea.
- Make a well in the center of the flour mixture, then pour the eggnog and vanilla into the well.
- Fold the dry ingredients into the wet and gently stir until the dough forms into a loose ball. You should have a slightly sticky dough that should not feel wet. If the dough feels too wet add a tablespoon of flour at a time until it is just slightly sticky, if it is too dry then add a tablespoon of eggnog at a time until it is the right consistency.
- Turn the dough onto a lightly floured counter or pastry mat, then form it into a ball. Gently press it out into a circle approximately 8 inches in diameter.
- Using a sharp knife, cut the circle into eight wedges. Transfer the wedges to a baking sheet lined with parchment paper.
- Brush the tops with one to two tablespoons of eggnog.
- Bake the scones for 18-22 minutes until they have risen and are slightly golden brown.
- Remove from the oven and cool for at least 10 minutes before adding the drizzle.
Icing the Scones
- Mix the powdered sugar with the eggnog and stir until it is your desired consistency. If you like thick icing, add a bit more powdered sugar; if you prefer a thinner drizzle, add more eggnog.
- Ice the scones by drizzling the icing over the top, or for thicker frosting, you can spread it with a spatula, knife, or use a pastry bag to pipe it on. If desired, grate a bit of fresh nutmeg on the scones while the icing is still sticky.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.